Ingredients
2/3 cup butter or margarine, soft
1 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup quaker oats, uncooked - (quick or o, ld-fashioned)
1 oz unsweetened chocolate - melted and, cooled
1/4 cup finely-chopped peanuts - (salted)
Directions
Beat butter and sugar together until creamy. Blend in egg and
vanilla. Sift together flour, baking powder and salt. Add to creamed
mixture; blend well. Stir in oats.
Divide dough in half. To one half, add melted chocolate; add peanuts
to remaining dough. Roll out chocolate dough between two sheets of
waxed paper to form a 15x10-inch rectangle. Roll out peanut dough
between two sheets of waxed paper to form a 15x10-inch rectangle.
Place peanut dough on top of chocolate dough, removing all waxed
paper. Starting with long side, roll up as for jelly roll. Wrap in
waxed paper and chill several hours or overnight. Cut into 1/4-inch
slices. Place on ungreased cooky sheets. Bake in preheated moderate
oven (350 F.) 10 to 12 minutes.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Servings: 60 cookies
Chocolate Peanut Whirls Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have traced the existence of recipes far back into antiquity, certainly as far into history as the Egyptians, and possibly even further. However, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later, we find some interesting books from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that we all know today, but rather recipes for the types of meals on the menues of the upper classes of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from the East, such as coriander, basil and rosemary. These new foods and spices was responsible for an explosion in cookery books, the majority of which still exist in private libraries. For the decades that followed, the powerful and wealthy houses strove to offer the best banquets, and as a result cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day. The arrival of television gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chocolate Peanut Whirls recipe.
